Preheat your oven to 350 degrees. Line an 8x4 loaf pan with parchment paper, for easy removal, and spray lightly with a non stick spray or rub with butter.
Prepare the crumble: Pour all of the dry ingredients into a small bowl and whisk together. Add in the butter and cut it with a fork, or pastry blender, until a nice crumble forms, set aside.
In a small bowl, mash the bananas and cream cheese together with a fork or potato masher, set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and vanilla; mixing until combined. Add in the banana mixture and stir until just mixed.
Slowly add in the flour and baking soda, mixing with a spatula and stopping when just combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and generously top it with the crumble topping.
Bake for 55-65 minutes, depending on your loaf pan size (see notes) The bread is done when a toothpick comes out clean.
Check the bread around 45-50 minutes, if the crumble is getting too brown then lightly cover with a foil tent for the remainder of cook time.
Once the bread is done cool for 10 minutes before removing from the pan. Then, using the sides of your parchment paper, lift the bread out of the pan and cool completely on a cooling rack.
Store covered at room temperature or in the fridge for up to 3-5 days.
Notes
If you want to use a 9x5 loaf pan be sure to adjust the cooking time; it will probably be about 10 minutes less using this size pan.